Pork tenderloin with a sauce of mushrooms and cream (Varkenshaas met champignon-roomsaus) is a classic example of Dutch cuisine, but I had never prepared it before. It is often made with store-bought powdered instant sauce and very old-fashioned. But it turns out that when made with fresh ingredients, it is actually very tasty! Pork tenderloin doesn’t have a lot of flavor, but the combination with the mushroom and cream sauce is excellent.
For 2 servings
300 grams (.66 lb) pork tenderloin
250 grams (.55 lb) button mushrooms, sliced
3 Tbsp butter (preferably clarified butter, also known as ghee)
250 ml (1 cup) cream (I used a mix of milk and cream with 7% fat content)
80 ml (1/3 cup) dry white wine
salt and freshly ground white pepper
1/2 Tbsp fresh thyme leaves (in the photo you see parsley, but I changed my mind)
Pork tenderloin dries out easily, so the best way to cook it is sous vide. (See below for instructions how to cook it without sous vide.)
Season the pork tenderloin with salt and freshly ground white pepper, and vacuum seal.
Cook sous vide at 55C/131F for 1 hour. (If the pork tenderloin is very thick, more time may be needed.)
Meanwhile, clean and slice the mushrooms. Melt 2 tablespoons (clarified) butter in a frying pan. Add the sliced mushrooms when the butter has melted.
Sauté over medium-high heat until the mushrooms are golden brown.
Turn off the heat, transfer the mushrooms to a plate, season them with salt and freshly ground white pepper, and reserve. Do not clean the pan.
When the pork tenderloin has been cooked sous vide, take it out of the bag, and pat it dry with paper towels. Reserve the bag with the juices.
Add the remaining tablespoon of (clarified) butter to the frying pan and melt it. When the butter has melted, add the pork tenderloin and brown it quickly on all sides over high heat.
As soon as the pork has been browned on all sides, take it out of the pan, and wrap in aluminum foil.
(If not cooking sous vide, you should start with this step before sautéing the mushrooms. Take out the pork tenderloin and put it in the oven at 125C/250F until it has reached a core temperature of 55C/131F. Cook the mushrooms and make the sauce while the pork is in the oven. If you are in a hurry you can use a higher oven temperature of 180C/350F, but then a thicker outer layer of the pork will be overcooked.)
Deglaze the pan with white wine.
Allow half of the wine to evaporate over medium-high heat.
Add the cream.
Allow the cream to reduce for a bit over medium heat…
…and then add the mushrooms.
Cook, stirring, until the mushrooms have heated through and the sauce has thickened to your liking.
Add the juices from the sous vide bag to the sauce.
Take the pork tenderloin out of the aluminum foil and add any juices that will have collected in the aluminium foil to the sauce.
Taste and adjust the seasoning of the sauce. Turn off the heat as soon as the sauce has thickened to your liking.
Slice the pork.
Serve the pork with the sauce on preheated plates. Sprinkle with fresh thyme leaves.
Yellowtail with truffle, mushrooms, and red wine sauce, is a wonderful restaurant quality dish that can be made with other premium types of white fish such as halibut, sole, or turbot.